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    Seared Scallop and Citrus Salad

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    Seared Scallop and Citrus Salad

    If you cannot find pomelo, use pink or white grapefruit.

    • Preparation time: 30 minutes
    • Cooking time: 15 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6


    • 1 pomelo
    • 1 pink or white grapefruit
    • 2 navel oranges
    • 1 tablespoon lime juice
    • Half a red chilli (or to taste), finely chopped
    • 2 tablespoons finely chopped coriander leaves
    • 5 tablespoons olive oil
    • Salt
    • Freshly Ground Black Pepper
    • 2 ripe avocados
    • 15 large scallops
    • 150g mixed salad leaves, including some curly endive


    1. Slice off the top and bottom of the pomelo and cut away its pith and skin. You can save this to make candied peel (see below). Then hold the skinned pomelo over a large bowl and release each segment by running a small serrated knife down the side of each segment. It will drop into the bowl as you cut. Once finished, squeeze out any juice from the empty core and remove any pips from the segments. Repeat the process with the grapefruit and oranges.
    2. Measure 4 tablespoons of the citrus juices into a small mixing bowl. Add the lime juice, chilli, coriander and 3 tablespoons of olive oil. Season and set aside.
    3. Halve, stone and peel the avocados. Cut into long slices and place in a large mixing bowl. Mix in a spoonful or two of the citrus dressing and set aside.
    4. Clean the scallops by removing the small white muscle on their side (it feels tough) and washing under the cold tap. Separate the roe from each scallop, cut each into two discs and toss in the remaining 2 tablespoons olive oil. Heat an oven-top grill pan or a non-stick frying pan over a medium-high heat. Once hot, add a layer of scallops. Grill or fry for 2 minutes, then turn them over and cook for another 2 minutes. Remove and keep warm, while you repeat the process, until all the scallops and their roes are cooked.
    5. Working quickly, place the salad leaves in the bowl with the sliced avocado. Rewhisk the citrus dressing and pour half over the salad leaves. Gently mix so that the avocado, dressing and leaves are tossed together. Distribute between six plates. Slip the citrus segments into the salad. Pour the remaining dressing over the seared scallops and distribute them between the salads. Serve immediately.

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